Salsa Sour Cream Chicken

I found a couple of the same recipes of this, but I used yours, and it was outstanding! Threw it in the crock pot before work and when I got home it was ready. I made some spanish rice to go with it, I thought I was in a mexican restaurant! The chicken was so tender! And it's low fat!! Next time I'll make a mexican feast out of it. Thanks!

We made this with #352762 - Custard Corn Bread, which was a wonderful combination. This recipe was delicious. We used a whole jar of salsa and substituted chili seasoning since we didn't have taco seasoning. The chicken breasts we had were frozen, so after the first 30 minutes they weren't cooked. We had to set the oven to 400 for the corn bread, so the chicken cooked for another 25 minutes at that temp. It was moist, very tasty, and cooked to exactly 160 degrees when it was done! I highly recommend making these two recipes together.

Very good and easy!! I sprinkled a little cheddar cheese on top of each breast when I put it back in the oven. Very good!!!!

Wonderful flavor! I served it over spanish rice. Huge hit! Will make again soon! I chopped up leftover chicken, heated and used to make a taco salad the next day. I also added a can of chopped black olives when cooking and doubled the salsa/sour cream. Thanks for the recipe!

Really good! I didn't add the sour cream at the end because the spanish rice recipe I was serving it with already had sour cream in it so I didn't want to overdo the sour cream flavor. My family liked this so I expect I will be making it again. Thanks!